Discover our recipe for Sea bass fillet with chorizo and parmesan crumble, cauliflower puree. With the list of ingredients and preparation steps, this recipe guarantees a successful dish with Picard.
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Sea bass fillet with chorizo and parmesan crumble, cauliflower puree
Fish
Public
Course: Main course
Preparation time: 30 minutes
Cooking time: 18 minutes
Energy: 527 kcal / serving
Instructions
- 1. Thaw the sea bass fillets approximately 2 hours before cooking.
- 2. Bring salted water to a boil and cook the cauliflower and the potato, peeled and cut into pieces, for 10 minutes.
- 3. Cut the chorizo into pieces and blend it in a blender with the parmesan, shallot, and a drizzle of olive oil.
- 4. Spread the mixture thinly on an ovenproof dish and bake for 6 minutes at 180°C until it is crispy.
- 5. Once the cauliflower and potato are cooked, drain them and mash them in a bowl with the sour cream and a knob of butter.
- 6. Mix until you obtain a smooth and homogeneous puree.
- 7. Once the puree is ready, cook the sea bass fillets in a pan over high heat for 2 minutes on the skin side, then flip them and continue cooking over low heat.
- 8. Plate the fish and puree on a plate and serve hot.
Ingredients for servings
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4 sea bass fillets -
600 g of frozen cauliflower -
15 g of shallot -
2 tablespoon of thick sour cream -
200 g of mild chorizo -
150 g of parmesan -
1 potato -
1 tablespoon of olive oil -
1 teaspoon of butter -
salt (according to taste) -
pepper (according to taste)
Rates
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Nutritional information *
Attention: Nutritional data incomplete. Some ingredients have not been accounted for due to missing data. Check the ingredient list to identify the missing elements.
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Per serving% RDA
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Energy value527 kcal26 %
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Fat39,93 g57 %
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of which saturated18,64 g93 %
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Carbohydrates13,71 g5 %
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of which sugar4,87 g5 %
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Protein26,59 g53 %
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Fibers3,69 g?
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More data
* As an indication, before cooking, RDA of the EU.